Choosing the best cut of steak comes down to one thing, mate: what you’re craving. For rich, beefy flavor and loads of marbling, choose our classic boneless Ribeye. Want buttery richness, bold beef flavor and incredible tenderness? Our thick-cut Delmonico Ribeye hits the spot. For steak lovers who swear by that extra kick of bone-in flavor, try our chargrill-finished 20 oz. Bone-In Ribeye.

Prefer a leaner steak that doesn’t skimp on hearty beef flavor? Our Signature Center-Cut Sirloin is the best cut of steak for you. For lean, buttery tenderness, it’s hard to beat our barrel-cut Victoria’s Filet® Mignon, cut from the prized center of the tenderloin. And for a thick-cut steakhouse classic that balances marbling with a lean, juicy bite, go for the New York Strip.

Rich, lean, tender or somewhere in between, the best cut of steak for you is waiting Down Under. View all of our steaks.

The leanest cut of steak is typically one with less marbling. At Outback, our guest-favorite Victoria’s Filet® Mignon is our leanest cut of steak. It’s barrel-cut from the naturally lean, prized center of the tenderloin for a thick, uniform cut with buttery-tenderness in every bite.

Our Center-Cut Sirloin steak is another leaner choice with hearty beef flavor, while the New York Strip strikes a balance between lean, juicy flavor and rich marbling.

There’s no wrong way to like your steak, mate. Steak doneness ranges from Rare to Well Done, with each level defined by its internal steak temp, color, and texture. Depending on your desired level of doneness, your steak needs to reach a specified internal temperature:

• Rare: 120°–125°
• Medium Rare: 130°–135°
• Medium: 140°–145°
• Medium Well: 150°–155°
• Well Done: 160°–165°

At Outback, we’re obsessed with making you the perfect steak, so we watch the temperature closely so it’s cooked just the way you like it.

When figuring out how to season steak, the goal is to complement the natural flavor of the beef depending on the cut. A good steak seasoning recipe can be as simple as salt, black pepper, garlic powder and onion powder, generously applied to both sides. At Outback, the sear seals the deal. We layer our signature steak seasoning on evenly and generously, building the flavor foundation, then we sear it to bring those savory spices to life and create the unmistakably savory crust we’re famous for.

That part stays Down Under, mate. While we can’t share our steak seasoning recipe, we can share that each cut gets its own carefully crafted combination of up to 17 premium herbs and spices, designed to bring out its unique flavor and create that unmistakable Outback crust.

The best way to reheat steak at home is low and slow, mate. Warm it gently in a 250°F oven until heated through, then give it a quick sear in a hot skillet to revive the crust. When you reheat steak at home, avoid overheating. It can turn that juicy, tender bite dry.

The best sides for steaks are the ones you’re craving. For a classic steakhouse side, you can’t go wrong with loaded baked or mashed potatoes, creamy mac and cheese, or Aussie fries. If you’re seeking out sides for steak that are a little lighter, opt for a crisp fresh salad or veggies like steamed broccoli or asparagus.

View all our Freshly Made Sides for steak.